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Ingredients
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
Details
Servings 8
Preparation
Step 1
1. Thaw shrimp, if frozen. Preheat oven to 400 degrees F.
2. In a medium saucepan, melt butter over medium heat. Stir in flour, curry powder, paprika, and nutmeg. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in shrimp, sherry (if desired), lemon juice, ginger, and Worcestershire sauce; heat through. Transfer to an ungreased 2-quart casserole.
3. Bake, uncovered, about 15 minutes or until heated through and lightly browned. Serve with hot cooked rice. If desired, pass chutney, orange peel, coconut, and/or peanuts. Makes 8 servings.
nutrition facts
Servings Per Recipe 8 servingsCalories358Total Fat (g)15Saturated Fat (g)9, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)260, Sodium (mg)342, Carbohydrate (g)27, Fiber (g)1, Protein (g)28, Vitamin C (DV%)6, Calcium (DV%)12, Iron (DV%)27, Percent Daily Values are based on a 2,000 calorie diet
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